Fig Filled Cookie Bars

6 days ago 16

Two cinnamon sugar bars are stacked, showing their soft, crumbly texture and a layer reminiscent of classic Fig Filled Cookie Bars. More bars are blurred in the background. The bars appear moist and golden brown.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Fig Filled Cookie Bars are buttery, cinnamon-sweet bars with a gooey fig jam center. Easy to make, perfect for slicing, sharing, and storing.

Know Before You Scroll

Servings: 24

Prep: 30 minutes

Cook: 30 minutes

Total Time: 1 hour

Pantry baking staples, fig jam, cinnamon

Buttery, warmly spiced, lightly caramelized with a rich fig filling

Mixing bowls, electric mixer, 9×13-inch baking pan, offset spatula

Leave a small border when spreading the fig jam so it doesn’t bubble over the edges

These bars slice best once fully cooled and can be made a day ahead

A stack of cinnamon sugar coffee cake squares with a visible cinnamon layer in the middle, arranged on a white plate—reminiscent of classic Fig Filled Cookie Bars with their inviting, nostalgic appeal.

In the Test Kitchen

These Fig Filled Cookie Bars were inspired by classic bakery-style fig cookies, but made simpler and more generous. Instead of rolling or shaping individual cookies, I pressed a soft, buttery dough into a pan and layered it with fig jam and cinnamon sugar. The brown sugar keeps the dough tender, while the cinnamon sugar melts slightly into the fig layer as it bakes, creating that cozy, nostalgic flavor. Letting the bars cool completely is key. The fig filling firms up as it sets, giving you clean slices with that perfect jammy center.

Two cinnamon sugar squares, reminiscent of Fig Filled Cookie Bars, are stacked on top of each other, with more blurred in the background. The bars appear soft and crumbly with a golden-brown color and a cinnamon sugar topping.

Ingredient Notes

A collection of baking ingredients on a white counter, perfect for making Fig Filled Cookie Bars, including eggs, sugar, brown sugar, flour in a canister, butter, salt, spices, vanilla extract, baking powder, and a jar of jam or preserves.

Use unsalted butter softened to room temperature for proper creaming

Dark brown sugar can be used for a deeper molasses flavor

A thick fig jam or fig spread works best for clean layers

Date jam or apricot preserves can be used if needed

Fresh ground cinnamon for the warmest flavor

Add a pinch of nutmeg for extra depth if desired

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Cinnamon Sugar

Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal later.

In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Set aside.

A clear glass bowl filled with light brown granulated sugar sits on a white surface, ready to sweeten your favorite treats like fig filled cookie bars.

Mix the Dry Ingredients

In a medium bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.

A metal whisk rests in a glass bowl filled with flour or dry baking ingredients, ready for making Fig Filled Cookie Bars, viewed from above on a white background.

Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup softened unsalted butter with 1½ cups light brown sugar and ¼ cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 eggs one at a time, then mix in 1½ teaspoons vanilla extract until smooth.

creamed butter and sugar in the first panel, an egg added in the second, vanilla extract in the third, and the blended mixture with beaters in the fourth.

Form the Dough

Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms. Stop mixing as soon as everything is combined.

Two glass bowls display Fig Filled Cookie Bars in progress; the left bowl has flour atop mixed ingredients, while the right bowl shows fully mixed dough with a spatula.

Assemble the Layers

Press half of the dough evenly into the bottom of the prepared pan. Sprinkle half of the cinnamon sugar mixture over the dough. Dollop ¾ to 1 cup fig jam over the top and gently spread it into an even layer, leaving a small border around the edges.Drop spoonfuls of the remaining dough over the jam and gently press it down to mostly cover the filling. It doesn’t need to be perfect. Sprinkle the remaining cinnamon sugar evenly over the top.

layering dough, spreading jam, adding more dough, and topping with cinnamon sugar.

Bake and Cool

Bake for 28 to 32 minutes, until the top is golden brown and the center is just set. A toothpick inserted into a non-jam area should come out clean or with a few moist crumbs. Cool completely in the pan before slicing so the fig layer can fully set.

Golden, cinnamon-sugar snickerdoodle cookie bars are stacked in a baking dish. The bars have a soft, cake-like texture with a visible cinnamon swirl and a slightly crisp, sugary topping.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 24

▢ 2½ cups all-purpose flour
▢ 1 teaspoon baking soda
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ 1 cup unsalted butter (2 sticks, softened)
▢ 1½ cups light brown sugar (packed)
▢ ¼ cup granulated sugar
▢ 2 large eggs (at room temperature)
▢ 1½ teaspoons vanilla extract
▢ ¾ to 1 cup fig jam (or fig spread smooth or chunky)
▢ ¼ cup granulated sugar
▢ 2 teaspoons ground cinnamon

Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a small bowl, mix the topping. Combine the ¼ cup granulated sugar and 2 teaspoons cinnamon. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside too.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy — about 2 to 3 minutes. Beat in the eggs one at a time, then add the vanilla and mix until smooth.
Add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix — just until combined.
Divide the dough in half. Press one half evenly into the bottom of your prepared pan.
Sprinkle half of the cinnamon sugar over the dough.
Dollop the fig jam over the cinnamon sugar. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, leaving a little space around the edges to avoid overflow.
Take the remaining dough and place small spoonfuls across the top. Use clean fingers or a spatula to gently press and spread the dough over the jam. It doesn’t need to be perfect — a little jam peeking through is totally fine!
Sprinkle the remaining cinnamon sugar evenly over the top layer.
Bake for 28 to 32 minutes, or until the top is golden brown and the center is just set. A toothpick inserted in a non-jammy spot should come out clean or with a few moist crumbs.
Let cool completely in the pan before slicing. The fig layer will firm up as it cools, so give it time to set.

Erren’s Top Tips

If the dough feels sticky, lightly flour your fingers before pressing it into the pan
Spreading the fig jam gently prevents it from mixing into the dough layers
For clean slices, chill the cooled bars for 30 minutes before cutting

Variations & Add-Ins

Add finely chopped walnuts or pecans to the top layer for crunch
Stir a little orange zest into the dough for a bright citrus note
Use half fig jam and half raspberry jam for a mixed fruit center

Storage & Freezing

Store Fig Filled Cookie Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These bars freeze well. Slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

A close-up of cinnamon coffee cake slices with a cinnamon sugar topping, showing a soft, moist texture and a cinnamon swirl layer in the middle, reminiscent of the warm flavors found in Fig Filled Cookie Bars.

FAQs

Can I use fig preserves instead of fig jam?

Yes. Fig preserves work well in Fig Filled Cookie Bars, especially if they are thick. If the preserves are very chunky, gently mash them before spreading so the layer bakes evenly and slices cleanly.

Why do my fig cookie bars look soft in the center?

The center will look slightly soft when the bars come out of the oven. As they cool, the fig layer firms up and the structure sets. For clean slices, always let the bars cool completely before cutting.

Can I make Fig Filled Cookie Bars ahead of time?

Absolutely. These bars are actually better the next day. Once cooled, store them covered at room temperature or in the refrigerator, then slice just before serving.

How do I keep the fig filling from leaking over the edges?

Leave a small border around the edges when spreading the fig jam. This gives the filling room to expand as it heats without bubbling out during baking.

Read Entire Article